Marvellous meringues

Posted by TheDocraftsTeam, 13 May, 2016

Everybody loves a meringue, piled high with berries and cream or scattered through an Eton mess. We decided to turn this sweet staple from standard to show-stopping with the range of Little Venice Cake Company piping nozzles and pretty pastel colourings. Try your hand at some yourself – once you start, you probably won’t be able to stop!

1. Preheat the oven to 80 °C / 60 °C fan and line two baking sheets with greaseproof paper. Put three egg whites in a metal or glass bowl. Use an electric mixer to whisk them until they become very stiff. To test if they're ready, lift out the beaters and the whites should stand in stiff peaks. Once you have reached this stage, keep the whisk running and add a teaspoon of sugar at a time until you have added 200g. Whisk until the mixture becomes thick and glossy and the sugar has dissolved. TIP Rub a little of the mixture between your thumb and forefinger – if it feels a bit grainy then the sugar has not yet dissolved and must be whisked a little longer. 2. Divide the mixture between three or four bowls and colour each with a tiny bit of food colouring. Gently fold the colour through the mixture with a clean metal spoon. TIP If you’d like your meringues to have a marbled appearance, fold the colour through but stop before it is completely mixed in. 3. Fit the piping bag with your choice of nozzle and carefully spoon in the meringue mixture. Pipe a handful of small meringues onto the greaseproof paper. 4. Bake the meringues in the oven for 2-3 hours or until they easily peel away from the paper. Switch the oven off and leave them inside to dry out until completely cold. Striped meringues - Fit a piping bag with the plain nozzle and turn the bag inside out. Stand it up on an upturned glass. With a fine paintbrush, paint five or six stripes of gel food colouring from the nozzle down to the middle of the bag.

Carefully turn the piping bag the right way out and spoon in the mixture. Pipe the meringues onto the greaseproof baking sheet, leaving space between them to allow for expansion in the oven. Project and how-to by Lucy Bruns Make sure to pick up your copy of Creativity online or in your local craft store. Alternatively, why not subscribe by clicking on the link in the sidebar? We'd love to see your makes. Share your projects with us on Facebook or hashtag them on Twitter or Instagram with #docrafts.

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